Estandarización de un método analítico para la cuantificación del índice de peróxido de aceites extraídos de harinas a pequeña escala mediante un extractor Soxtec
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nov 7, 2024
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https://doi.org/10.30878/ces.v31n0a26
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Paola Zúñiga-Calderón
http://orcid.org/0000-0002-3923-4459
Yohuali Zarazúa-Aguilar
http://orcid.org/0000-0003-3788-4682
Natalia Palacios-Rojas
http://orcid.org/0000-0002-3072-4611
Aldo Rosales-Nolasco
http://orcid.org/0000-0003-4858-1492
http://orcid.org/0000-0002-3923-4459
Yohuali Zarazúa-Aguilar
http://orcid.org/0000-0003-3788-4682
Natalia Palacios-Rojas
http://orcid.org/0000-0002-3072-4611
Aldo Rosales-Nolasco
http://orcid.org/0000-0003-4858-1492
Resumen
Los cereales son la principal fuente de calorías en la dieta humana. Durante su almacenamiento, las condiciones ambientales inducen el enranciamiento, especialmente en harinas integrales. Programas de mejoramiento de cereales los monitorean mediante indicadores de rancidez para identificar aquellos con una mayor vida de anaquel. El índice de peróxido es uno de estos indicadores, pero la cantidad de grano disponible para analizar usualmente es limitada y las cantidades de aceite extraído son inferiores a 0.5 g, por lo que no existe método aplicable con esta limitación. Se modificaron los parámetros y sistema de extracción de metodologías existentes y se validaron los resultados obtenidos. El método desarrollado es sensible y preciso para cantidades iguales o menores a 0.5 g de aceite extraído.
Article Details
Como citar
ZÚÑIGA-CALDERÓN, Paola et al.
Estandarización de un método analítico para la cuantificación del índice de peróxido de aceites extraídos de harinas a pequeña escala mediante un extractor Soxtec.
CIENCIA ergo-sum, [S.l.], v. 31, nov. 2024.
ISSN 2395-8782.
Disponible en: <https://cienciaergosum.uaemex.mx/article/view/20787>. Fecha de acceso: 04 dic. 2024
doi: https://doi.org/10.30878/ces.v31n0a26.
Sección
Ciencias naturales y agropecuarias
Esta obra está bajo licencia internacional Creative Commons Reconocimiento-NoComercial-SinObrasDerivadas 4.0.
Citas
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Crowe, T. D., & White, P. J. (2001). Adaptation of the AOCS official method for measuring hydroperoxides from small-scale oil samples. JAOCS. Journal of the American Oil Chemists’ Society, 78(12), 1267-1269. https://doi.org/10.1007/s11745-001-0424-7
Ermişer, D., & Yalçın, E. (2021). Dietary fibre, protein profile and technological characteristics of durum spaghetti enriched with refined / whole grain hull-less barley flour. Journal of Cereal Science, 102. https://doi.org/10.1016/j.jcs.2021.103315
García-Villalpando, J. A., Castillo-Morales, A., Ramírez-Guzmán, M. E., Rendón-Sánchez, G. y Larqué-Saavedra, M. U. (2001). Comparación de los procedimientos Tukey, Dunca, Hsu y Bechhofer para selección de medias. Agrociencia, 35(1), 79-86. http://www.redalyc.org/articulo.oa?id=30235107%0Ahttp://www.biblio.colpos.mx:8080/jspui/bitstream/handle/10521/256/Sanchez_Borja_M_DC_Fitosanidad_2010.pdf?sequence=1
Haaland, R. L. (1980). Part I . Crop Qual ity and Utilization. In C. S. Hoveland (Ed.), Crop Quality, Storage, and Utilization (pp. 4-30). American Society of Agronomy, Inc.
Jellum, M. D., & Powell, J. B. (1971). Fatty acid composition of oil from pearl millet seed. Agronomy Journal, 63(1), 29-33. https://doi.org/10.2134/agronj1971.00021962006300010011x
Meera, M. S., Bhashyam, M. K., & Ali, S. Z. (2011). Effect of heat treatment of sorghum grains on storage stability of flour. LWT - Food Science and Technology, 44(10), 2199-2204. https://doi.org/10.1016/j.lwt.2011.05.020
Milani, P., Torres-Aguilar, P., Hamaker, B., Manary, M., Abushamma, S., Laar, A., Steiner, R., Ehsani, M., De la Parra, J., Skaven-Ruben, D., De Kock, H., Hawkes, C., Covic, N., Mitchell, C., & Taylor, J. (2022). The whole grain manifesto: from green revolution to grain evolution. Global Food Security, 34, 100649. https://doi.org/10.1016/j.gfs.2022.100649
Mojica, L., Chen, K., & De Mejía, E. G. (2015). Impact of commercial precooking of common bean (Phaseolus vulgaris) on the generation of peptides, after pepsin-pancreatin hydrolysis, capable to inhibit dipeptidyl peptidase-IV. Journal of Food Science, 80(1), H188-H198. https://doi.org/10.1111/1750-3841.12726
Palacios-Rojas, N. (2018). Calidad nutricional e industrial de maíz: laboratorio de calidad nutricional de maíz. CIMMYT. conservacion.cimmyt.org/en/component/.../2022-calidad-de-grano-para-tecnicos-
Ray, K., Banerjee, H., Dutta, S., Hazra, A. K., & Majumdar, K. (2019). Macronutrients influence yield and oil quality of hybrid maize (Zea mays L.). PLoS ONE, 14(5), 1-23. https://doi.org/10.1371/journal.pone.0216939
Riaz, M. N., & Rokey, G. J. (2012). Impact of particle size and other ingredients on extruded foods and feeds. Extrusion Problems Solved, 55-63. https://doi.org/10.1533/9780857095206.55
Rooney, L. W. (1978). Sorghum and pearl millet lipids. Cereal Chemistry, 55(5), 584-590.
Rosentrater, K. A., & Evers, A. D. (2018). Chemical components and nutrition. In Kent’s Technology of Cereals. https://doi.org/10.1016/b978-0-08-100529-3.00004-9
Slama, A., Cherif, A., Sakouhi, F., Boukhchina, S., & Radhouane, L. (2020). Fatty acids, phytochemical composition and antioxidant potential of pearl millet oil. Journal Fur Verbraucherschutz Und Lebensmittelsicherheit, 15(2), 145-151. https://doi.org/10.1007/s00003-019-01250-4
Thielecke, F., Lecerf, J. M., & Nugent, A. P. (2021). Processing in the food chain: Do cereals have to be processed to add value to the human diet? Nutrition Research Reviews, 34(2), 159-173. https://doi.org/10.1017/S0954422420000207
Zhang, B., Li, H., Li, F., Zhou, Q., Wu, X., & Wu, W. (2022). Effects of rice bran phenolics on the structure of rice bran protein under different degrees of rancidity. Lwt, 167, 113812. https://doi.org/10.1016/j.lwt.2022.113812